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《Xinjiang Agricultural Sciences》 2005-06
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Studies on wheat quality ecology in Xinjiang(Part one)

CHEN Rong-yi~1,WANG Rong-dong~1,KONG Jun~2,ZHANG Wei~1,NIE Ying-bin~1(1.College of Agronomy,Shihhotze University/Key Laboratory of Oasis Ecology Agriculture of Xinjiang Production and Construction Corps,Shihhotze 832003,China;2.Agricultural Bureau of Xinjiang Production and Construction Corps,Urumqi 830000,China)  
Three gluten types of spring wheat,namely the weak,middle and strong glutens,were planted between 2001 and 2004 at 25 different sites in Xinjiang.The research on effect of environments of quality of wheat was performed.The results showed that the environments have a complicated effect on the quality of wheat and the wheat planted in different sites and develop different types of quality.The quality of wheat is determined mainly by climatic resources,particularly by the climatic resource in earing-matureing time,which is also the main factor for the quality and quantity of wheat protein.Mean temperature in filling stage between 20 and 28℃ is beneficial to the quality and content of protein and bread making quality.Stepwise regression analysis of quality traits to climate showed that the quality of wheat in Xinjiang is mainly determined by temperature.The falling number,1000-kernel weight,protein content and development time are determined by temperature in filling stage,with relatively higher temperature resulting in higher quality to a certain degree.
【Fund】: 国家财政部项目农函2000[18]
【CateGory Index】: S512.1
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